Panada
From Ransom's family receipt book, 1886, 1886
If properly made, this panada is very nice.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
364Calories
5 gProtein
74 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories364 kcal
Protein4.9 g
Carbohydrates74 g
Fiber3 g
Sugars27 g
Total Fat6 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat2.8 g
Omega-30.3 g
Cholesterol0 mg
Sodium668 mg
Potassium86 mg
Calcium173 mg
Iron17 mg
Magnesium18 mg
Phosphorus78 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.7 mg
Folate80 mcg
Choline7.9 mg
Caffeine0 mg
Water193 g
As published
This recipe was extracted from Ransom's family receipt book, 1886 (1886) by D. Ransom, Son & Co, page 19. The excerpt below is the record exactly as published.
6 Boston crackers, split, 2 tablespoonfuls white sugar, a good pinch of salt, and a little nutmeg, enough boiling water to cover them well. Split the crackers, and pile in a bowl in layers, sait and sugar scat¬ tered among them. Cover with boiling; water and ret on the hearth, with a close top over the bowl, for at least one hour. The crackers should be almost clear and soft as jelly, but not broken. Eat from the bowl. With more sugar sprinkled in if you wish it. If properly made, this panada
Cook this with the app: pantry check, scaling, and the assistant.